Common bean (Phaseolus vulgaris L.) is an important source of protein (22-26%), starch (45-61%), iron (4.5-9.0), zinc (2.5-4 mg/100g), calcium (100-200 mg/100 g) and dietary fiber (22-28%). Minerals bioavailability is affected by cooking and the presence of tannin (8-180 mg catequin) and phytate (17-27 �mol). Black bean (Diamante Negro) showed better hypocholesterolemic effect; brown bean (BRS Radiante) promoted the highest blood glucose lowering effect. White variety (Ouro Branco) showed the least hypocholesterolemic effect and no blood glucose reduction. Zinc bioavailability was not associated to tannins, dietary fiber or phytate, but affected by phytate x calcium:zinc ratio of beans. Iron bioavailability was associated to tannins, but not dietary fiber, phytate or phytate:iron ratio. Functional properties were not associated to phytate or amino acid profile, but depended on tannins and soluble and insoluble dietary fiber. Beans contribute to a high-quality diet and the increase in its consumption should be encouraged in the Brazilian diet.

Chemistry and nutritional aspects of unique common beans from Brazil

243rd National Meeting (2012)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.